Bulgur Stuffed Meatball
February 9, 2017
Bulgur-stuffed meatballs are perfect for an East Mediterranean weeknight dinner. This wonderful recipe is from Pantry Grubs
Bulgur Pilaf Stuffing
1Start by finely mincing the red onion, red pepper and garlic. Chop the parsley and cut the lemon in half. Set aside.
2Prepare the bulgur pilaf according to the package. Set aside.
3Preheat the oven to 350°F. Grease a casserole dish. Bring the meat and eggs out from the refrigerator and set aside.
4Heat a skillet over medium heat with olive oil. Add in the red pepper and onion and cook stirring frequently until translucent (about 4 minutes).
5Add in the garlic and stir until fragrance is released, about 30 seconds.
6Add in the bulgur pilaf and stir until mixed, then juice half a lemon over the top. Add salt and pepper to the mix if needed. Remove from heat, set aside.
7In a large bowl, crack the two eggs and beat with a fork. Stir in the breadcrumbs, parsley, salt, pepper, paprika & lemon pepper. Add in juice of a half of a lemon. Add in olive oil.
8Add in the ground meat, and mix until well combined.
9Shape the meat mixture into a ball, press down in the center to flatten it, fill with about a tablespoon of bulgur pilaf mixture and form the meat back into a ball around it.
10Place the meatballs in your greased casserole dish. Place in the oven for about 20-35 minutes. Because ovens are different, we suggest checking them frequently so they don’t get dried out. It also depends on the size of your meatballs. Obviously the larger they are, the longer they will take to cook.
11When your meatballs are done, garnish them with feta cheese, parsley and lemon. Serve with a beautiful red cabbage, mint and carrot salad with feta if you wish.